Tag Archives: Healthy Eats

Chana Masala

I think it’s pretty funny how I never really enjoyed eating or making Indian food when I lived in BC.  Now, since I can get any decent ‘ethnic’ meal in a restaurant out here, I crave it, and absolutely enjoy creating dishes for my friends and family.  One of my favourite things to make is Chana Masala, or curried chickpeas. 1) because they’re so easy to make and 2) they taste amazing >|with practically anything!

You can use canned chickpeas if you don’t have dried ones, just omit the step where you boil them until tender

Chana Masala

For the dried chickpeas

3 cups dried chickpeas.  Soak in 6 cups of water with 2 tea bags over night

When you’re ready to make them the next day:

Pour the soaked chickpeas into a saucepan, leave in the tea bags for now.  Add in some extra water to just cover the top of the chickpeas.  Boil over medium-high heat, adding more water as desired.

1 medium onion, chopped
2 cloves garlic, chopped
1 small green chili, or ½ tsp red chili powder (adjust to taste)
5 Tbsp Garam Masala (don’t be afraid to make some of these heaping)
1 medium tomato, chopped
1 tbsp Tumeric
1 tsp ground cumin (optional)
3 Tbsp oil or butter
1tsp black pepper
Salt to taste

Heat oil in a frying pan over med-high heat and add the onions, cook down for about two minutes and then add the garlic; cook until onions are translucent.

Add in everything else listed except for the chopped tomato.  Cook the onion and spice mixture for another three minutes, and then add in the tomatoes.  Cook for an additional 10 minutes on medium-low heat

Add the masala mixture to the chickpeas and give it a stir, keep cooking until the chickpeas are done.

**If you are using canned chickpeas, rinse and drain them and wait until the masala mix is cooked before you pour everthing in a pot and add as much water as you’d like, add in two tea bags and cook for approximately ten minutes.  Adjust the salt and heat as needed.

Serve over rice, with samosas, with roti or eat on their own.


Farm to Plate to Heart

Sunset in Paradise

Few of us are lucky to enough to know exactly where our food comes from. I’m not talking about saying “Oh yah, this carrot was grown in Vancouver somewhere…” I’m talking, pulling it out of the ground, pulling it off a vine, picking it off a tree, washing it and making something spectacular out of it….

Today, I was the luckiest person on earth. I finally got to visit Abundant Acres Farm out here in Nova Scotia. It’s the place I’ve mentioned in this post, the amazing farm that supplies the fantastic produce packs I had the pleasure of receiving this Summer. I’m not going to lie, I’m very sad that the packs have come to an end for the season…where am I going to get my fresh produce from?! NOTHING will ever taste the same…ever. I guess I’ll survive somehow, but to put it simply: it’s going to suck. SUCK!
I am in awe at how welcoming, kind, and warm Jen, Dave, Bruce and Dylan are; I can’t put into words how happy today made me, so hopefully these photos(in slideshow format, oooh!) taken by my lovely twin, Kim (found here) can sort of show how fulfilling and soul-soothing connecting with your food, and the people who grow it, truly is.

Dave, Jen, Bruce and Dylan; thank you SO much for opening your home, your hearts, and my eyes to what is possible when amazing people do amazing things.

Cheers.

*Recipe for Chana Masala (curried chickpeas) will be posted tomorrow*

This slideshow requires JavaScript.


Paleo Chocolate Chip Cookies

Since moving on over to a more Paleo friendly lifestyle my body has pretty much stopped craving sugar, it’s quite fantastic; I never thought I’d pass up a tray of brownies or these amazing cookie-peanut butter cup-brownie bars my amazing friend S made (I took one home to freeze, and the Mr. had half that night and the next morning, since I knew it was in the freezer, I took it out and ate it…not because I was craving it, but because I knew it was there and it would have haunted me every day until I ate it, let me just say..AH-MAY-ZING!)

I digress.

I have stopped craving sugar almost entirely, but there are still those days (once a month….) that I would do pretty much anything for something baked and sweet. Being 8 months out from competition I can’t really justify shoving my face full of cookies, or brownies, or cookie-pb cup-brownie bars. *sad* but NOT sad! The internet is a beautiful thing, so many resources just waiting to be google searched.

I stumbled upon a recipe that was almost Paleo, you can find it here. It called for sugar…eep. Lucky for me however, I had just finished making a batch of apple sauce, you will see that I omitted the milk and the sugar as I used apple sauce. They turned out pretty darn good, they hit the spot perfectly and you don’t feel bad eating them! They are on the drier side because of the coconut flour, but that’s nothing a small cup of almond milk won’t fix!

Chocolate Chip Cookies – Paleo Friendly
adapted from http://chocolateandcarrots.com

1/2 cup coconut oil, melted
1/2 tablespoon vanilla extract (you can omit this entirely if you choose)
4 eggs
1 cup apple sauce
1 cup coconut flour
dash of salt
3/4 cup dark chocolate chips, or carob chips if you like the flavour

Preheat the oven to 350°F.
Line two cookie sheets with parchment paper and set aside. In a small bowl, combine the coconut flour, salt and chocolate chips together, set aside. Combine the coconut oil, vanilla extract, eggs and apple sauce together. Pour the wet ingredients into the dry and stir until everything is well incorporated. Take about a tablespoon of dough, roll and press onto the parchment lined cookie sheet. Bake for about 13 minutes or until lightly browned. **the original recipe says to bake for 20 minutes, but I found that (with my oven at least) after 13 minutes the cookies came out softer inside and out, after 15 they were a bit drier on the outside and soft on the inside.**

*UPDATE*
I stuck these cookies in the fridge last night and they taste amazing cold! Think I’ll freeze one next see how it holds up to a thaw. Stay tuned!


Paleo Friendly Granola

I haven’t posted in a while, I know, I suck. I’ve been so super busy with training, and studying, and home and going to the beach (heh), and just life in general that the food blog just fell to the wayside. I also started up a small Indian Catering biz ,what what! So that has been keeping me pretty darn busy as well.

Training wise, I’m right on track, things are going so well. SO WELL! I’ve recently started to phase into the Paleo lifestyle slowly, so far so good. I’ve never had so much energy in my entire life; my body feels so amazing, everything is tighter, my skin looks amazing, I cannot say enough positive things about this change. If you are on the fence about whether or not to try it out, DO IT, you won’t look back.
Ok, enough of that. Since switching over, I’ve been scouring the internet for Paleo blogs, recipes, articles, anything I can get my hands on, there is tons of information out there. The Mr. loves granola, and recently I’ve taken a liking to it as well, I usually steered clear of it because it’s so high in sugar, carbs and all things good, but I found a great paleo friendly one that is seriously like crack.

Image

Crack Granola

Recipe is Here.

I made some changes, I used seeds I could find and afford; pumpkin, sunflower, sliced almonds(in original), walnuts. I left out the maple syrup, and added in chopped dried figs, apricots and raisins. BOOM


Brown Rice and Chicken Muffins

I got this recipe from a dear friend ages ago after I just finished competing in my first ever figure show, I think she got it from Oxygen Magazine, but I have yet to track the recipe down.  They are amazingly delicious and healthy, great for a post workout meal, just pair a couple with a great big spinach salad and you’re good to go! You could probably also bake this up in a casserole dish as well, and serve as a healthy family dinner with steamed veggies and salad.

 

Brown Rice and Chicken Muffins

2 Cups cooked brown rice
1 Cup finely chopped cooked chicken ( I always add extra chicken, I use about 2.5 chicken breasts, so about 2.5 cups)
1 Tbsp chopped fresh parsley
2 stalks celery, chopped
1 ½ tsp curry powder
8 heaping Tbsp plain low fat yogurt (I used greek yogurt)
2 tsp low sodium soy sauce
1 Tbsp Lemon Juice
3 egg whites

 

Pre Oven

1)      Preheat oven to 375  coat a muffin tin with olive oil ( I used coconut oil)
2)      Combine all ingredients except the egg whites, into a large bowl
3)      Beat egg whites until stiff peaks form; fold into batter
4)      Fill muffin tin with mixture
5)      Bake 35-40 minutes or until muffins are golden brown on top

Post Oven